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Spicy beef slice and preparation method thereof

A technology of beef slices and spicy, which is applied in the direction of freezing/cooling preservation of meat/fish, food freezing, food ingredients as antioxidants, etc. It can solve the problems of repeated thawing of products, darkening of meat slices, and deterioration of taste, etc. Uniformity, low juice loss, good tenderization and penetration

Pending Publication Date: 2021-08-24
CHENGDU XIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, during the process of ripening and storing raw meat, oxidation occurs continuously, which can easily cause oxidative damage to protein and cause the color of the meat to darken; The chain system is not perfect enough, the storage and transportation temperature fluctuates greatly, and the product is prone to repeated thawing and freezing. The thawing water loss is serious, the taste deteriorates, and the seasoning attached to the meat slices is lost with the thawing water. The traditional method of preparing spicy beef slices Not suitable for quick-frozen storage and transportation, etc.

Method used

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  • Spicy beef slice and preparation method thereof
  • Spicy beef slice and preparation method thereof
  • Spicy beef slice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0102] A kind of spicy beef slices, comprising the following raw materials in mass percentages:

[0103] 61% of beef slices, 3.6% of seasoning, 1.5% of marinade, 0.7% of capsicum (Vitexia officinalis), 0.85% of pigment solution, 3.7% of red oil, the balance is water, and the sum of the total mass percentage is 100% (It can be regarded as 100kg).

[0104] The seasoning is edible salt, chicken essence, (grade one) green pepper powder, (two vitex) pepper powder, spicy beef cured powder, beef powder seasoning, Sichuan pepper powder and thirteen spices, and its mass ratio is 0.01:0.31:0.12 :0.25:1.85:0.86:0.12:0.12.

[0105] Spicy beef cured powder is made by mixing chili, monosodium glutamate and spices, and its mass ratio is 1.2:0.46:0.50:2.

[0106] The pickle powder seasoning is made by mixing sodium bicarbonate, sodium carbonate and edible salt, and its mass ratio is 1:1:0.5.

[0107] The marinade is compound water retention antioxidant, baking soda, compound water retentio...

Embodiment 2

[0132] A kind of spicy beef slices, comprising the following raw materials in mass percentages:

[0133] 62% of beef slices, 3.8% of seasoning, 1.6% of marinade, 0.9% of capsicum (Vitexia vitex), 0.9% of pigment solution, 3.8% of red oil, the balance is water, and the sum of the total mass percentage is 100% .

[0134] All the other conditions are consistent with Example 1.

Embodiment 3

[0136] The invention discloses a sliced ​​beef, which only slices the beef directly according to the specific implementation method, and directly performs quick-freezing, boxing, and storage.

[0137] The beef slices prepared in Example 1-3 are detected, and the specific results are as follows:

[0138]

[0139]

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to spicy beef slices and a preparation method thereof. The spicy beef slices comprise 60-63% of beef slices, 3.5-3.8% of seasonings, 1.3-1.6% of pickling materials, 0.6-0.9% of chili sections, 0.8-0.9% of pigment liquid, 3.6-3.8% of red oil and the balance of water, and the sum of the total mass percentage content is 100%, wherein the pickling material comprises a compound water retention antioxidant, baking soda, a compound water retention agent, a pickling powder seasoning and sodium carbonate, and the mass ratio thereof is (0.24 to 0.27): (0.4 to 0.5): (0.11 to 0.13): (0.55 to 0.65): (0.05 to 0.07) and the like. The spicy beef slices prepared by the invention are tender and smooth, chewy in mouth feel, strong in juice feeling, and strong in water-holding capacity after repeated unfreezing; the product is stable in color generation.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to spicy beef slices and a preparation method thereof. Background technique [0002] Beef is the second most popular meat in China, after pork. Beef has high protein content, low fat content, delicious taste, and rich amino acids, which can improve the body's disease resistance. [0003] Our Chinese are good at preparing delicacies, so beef is prepared into various delicacies for everyone to enjoy. Spicy beef slices is one of the more popular dishes, especially in hot pot restaurants, it is one of the classic dishes. The traditional raw materials for making spicy beef slices mainly include beef, salt, ginger, cooking wine, pepper, pepper, vegetable oil, etc. It is both spicy and spicy, delicious and delicious. The traditional preparation method is as follows: cut the beef into thin slices, marinate with salt, cooking wine and chopped ginger, after washing, add...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/30A23B4/07
CPCA23L13/10A23L13/72A23L13/428A23L5/32A23B4/07A23V2002/00A23V2250/1614A23V2250/1576A23V2200/02A23V2200/04A23V2200/23A23V2250/5114A23V2250/1618A23V2250/5488A23V2250/18A23V2300/48A23V2300/20Y02A40/90
Inventor 连军强刘怀伟刘金星李洪涛任琚霞李琴向丹
Owner CHENGDU XIWANG FOOD
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